Company description

AFI is a non-profit organization which supports, promotes, and advocates for farmers and food producers on the East End of Long Island. Through education and promotion, we strive to ensure that consumers enjoy healthy, local food, and that consumers understand the importance of a thriving regional food system in which local producers are supported. AFI's programs include the South Fork Kitchens commercial kitchen incubator for the growth of local food businesses and the production of value-added goods; the Amagansett Farmers Market; a farm to food pantry program; and a farmer-to-farmer training program for young and beginning farmers. For more information, please visit: www.amagansettfoodinstitute.org.

Job description

South Fork Kitchens Manager

South Fork Kitchens (SFK), an incubator kitchen operated by the Amagansett Food Institute (AFI), is hiring for a Kitchen Manager to begin immediately.

Job Description

South Fork Kitchens is AFI's business incubator for small-batch, local food entrepreneurs. It is located on the Southampton Campus of Stony Brook University. The kitchen is a fully equipped and fully licensed commercial kitchen. It has more than 3,000 square feet of cooking and prep space and includes a large walk-in refrigerator, a freezer, a dry storage area, and a loading dock. South Fork Kitchens exists to provide a home for many local food producers to launch, grow and formalize their food businesses. For more information on the South Fork Kitchens incubator and café, please visit: www.amagansettfoodinstitute.org/south-fork-kitchens/food-business-incubator.

A successful candidate will have some experience or background in business. The ideal candidate will be flexible and open to working with a variety of small, local food businesses. Experience in the food industry or small business development is a plus. The Kitchen Manager is a Full Time position. Hours are Monday through Friday with occasional night and weekend requirements. Salary based on experience.

Duties and Responsibilities:

Specific duties include but are not limited to:

• Oversees the operation and management of all equipment, facility, utilities, and general kitchen use
• Manages scheduling and billing for the commercial kitchen facility
• Trains all users of the kitchen on operations, safety, and maintenance
• Enforces sanitary food handling methods and kitchen use policies and procedures
• Takes regular inventory of equipment and small wares
• Organizes cold and dry storage
• Ensures all users keep kitchen clean and organized
• Ensures all equipment is properly working and schedules equipment repair and maintenance
• Oversees marketing of the kitchen incubator to potential users and prospects.

Professional Qualifications and Personal Attributes:

• Bachelor’s degree in relevant field
• Ability to communicate effectively both orally and in writing
• Good people and conflict resolution skills. This position requires constant interaction with kitchen users
• Highly organized with excellent time and space management skills
• Ability to manage multiple tasks and work in a fast-paced environment
• Flexibility, creativity, and capacity to work both independently and collaboratively
• Proficient in MS Excel and Word
• Patience, flexibility and a good sense of humor
• Ability to speak passionately and articulately about our mission
• Professional experience in the food-service, specialty food and/or restaurant industry is a plus.

Compensation

this position is: salaried

Application instructions

Deadline

no deadline